The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums 

Get the recipe and directions here!: www.marthastewart.com/1144108/classic-new-yorkstyle-cheesecake

Outstanding Recipe!!! Just made this almost exactly as the recipe states (no lemon zest in crust). By far the best cheesecake we have ever made! No sinking, creamy, rich, and dense the way a cheesecake should be. Also, nearly three inches thick! Will definitely be making this again!

0:24 Crust 3:25 Spring form pan tips 5:38 Making the cheese cake filling 6:08 Use full fat cream cheese for decadence ♡ 7:00 Cream your ingredients together on medium for about 2- 3 mins being sure not to incorporate too much air 7:18 Slowly add the sugar so it gradually dissolves for a creamy batter. Take your time and let it mix for 2 to 3 mins until it's combined 7:48 ¾ teaspoon of salt brights out all the wonderful flavors 8:03 It's time to add the eggs. Beware, eggs are full of moisture, especially the egg white so you could end up with a watery or "broken" batter if you add them all at once. Take your time and add them one by one so they're fully incorporated. 8:38 A tbsp of lemon juice or customize this part to your taste. Slowly add it to the batter. It cuts through all of that sweetness and richness etc 9:18 Sour cream is next. Slowly add it in. Reducing the speed to low speed. Full fat sour cream. The sour adds a lightness. The sour cream's light acidity which helps to lighten the batter up a bit. It also helps with the texture so the cheesecake isn't going to be super dense. It's still going to be really rich and delicious but the sour cream helps to temper out the richness of the cream cheese. 10:00 1 tsp of really good quality vanilla extract. If you don't have vanilla extract you can use vanilla bean. Chef likes to use vanilla bean in custards etc 10:22 Chef Thomas takes the pod of vanilla bean and place it in sugar so by time he uses the sugar for another recipe it's already flavored without needed to add vanilla. 10:58 Sometimes with stand mixer bowls the very bottom of the mixture isn't mixed well so make sure to take your rubber spatula and scrape the sides and bottom to make sure it's all incorporated well. Your batter will be shiny and light. 11:23 People usually bake cheese cake in a water bath. Chef Thomas has a large roasting pan filled a ¾ with water. It should come half way up the side of the pan and to avoid the crust becoming soggy or waterlogged, wrap the sides of the pan with the foil to avoid this so that the foils creates and barrier and the water doesnt have access to the cake .The water bath is in a 325 oven heating up. Cook the cheese cake in a low slow oven with that water bath so that the filling is going to cook slowly and gently without puffing up and sinking back down. 13:18 Bake at 325 degrees for an 1 and 45 minutes to 2 hours 13:26 After the first 20 mins of initial cooling, run a cool paring knife along the sides of your cheese cake because while the cake is still warm, this helps to release it for easier removal. After that cool to room temperature and then it goes into the fridge for 6-8 hours until it's nice and cold. Loosely cover it with plastic wrap if you'd like. 14:07 If you're having an issue releasing the cake, you can take a torch or even a blow drying and run it along the sides of the pan to help the cheese cake to be released. If you do the tip with the paring knife it will help you much. 14:30 To cut, warm your knife with some water and wipe it clean and then warm the knife again and wipe it and then cut it again.

I've made cheesecake numerous times before and it's never occurred to me to invert the base of the springform pan for easier removal. Thanks very much for the baking tip Thomas.

I really appriciate him scraping the remaining butter, cracker, cream cheese of the plate. In most food shows, they just throw away the part remaining on the plate and it's really wasteful.

I love that you get every bit of food with the spatula! So many cooks just don’t do that.

I use the biscoff cookies & hear I thought I was the only one! LOL Thanks to Martha Bakes Apricot Cheesecake on PBS yrs. ago I press it with a measuring 1 cup size/ NO butter or any salt to pre-bake for 6-8mins at 350. Will try orange zest & (maybe kosher salt) in biscoff next time I make a cheesecake. Thanks! Put a dime in your bowl & find where there's a screw in the unit - turn screw clock wise like 1/4 turns each time) until (use the whisk because its slightly longer than the other paddles) moves the dime slightly around the bowl (I have Cuisinart & my "screw" to adjust paddles is behind the silver label of brand name - it pulls out of the front head of mixer) I ended up having to turn each 1/4th (starting from 12 o'clock position) until it was back where it started at 12 o'clock position for proper adjustment. If you do this the bottom ingredients gets really incorporated. Hope this helps someone watching. To avoid water log (always hit/miss with me w/ aluminum foil) I use a slightly bigger pan that will allow my cheesecake pan to sit in it w/ very little wiggle room then I put the whole thing in a roaster, set entire thing in oven (heat my water on stove in slim spouted teakettle) and pour hot H2O into roaster. No more hoping the wetness is there at all - Hallelujah! And safer than placing cheesecake pan into hot water pan already in oven.

i know this is 2 years old but this guy is THE best at going over recipes. He is patient, steady but gives all info. Excellent job Joseph, you would be great with your own show.

I love how you explain every detail of this recipe as you go along! Best I’ve seen so far! Thank you!

I chose this recipe for making my first ever cheesecake and it came out so well! Everyone including myself were so impressed with the height! The highlight of this recipe is the crust! Next time I think I’ll double the crust recipe so I have a larger crust ratio! I loved it so! Thank you!

This is one of the best tutorials on cheesecake I have seen on YT. Many thanks from a German baker who had problems getting her cheesecake out of the springform yesterday!

Nobody here is choosing to have a smaller slice. Let's be honest with ourselves.

The little details such as the reccomended speed to mix is super helpful, I'm literally a beginner backer. This video is great !

so happy joseph is back. he explains everything so well . all his recipes turn out delicious!

Oh my goodness, he’s the best! I always feel like a chef when I make his recipes.

Joseph. I made your scalloped potatoes on Thanksgiving and you earned my respect and that of the entire family. I cannot wait to add this cheesecake to our menu. Looking forward to more great recipes. Thank you for the attention to detail that you provide as it makes us all shine like pros. Appreciate all the help, esp in the kitchen 😉🙏

This is the only cheesecake recipe and technique you will ever need. Absolutely recommend! The results are perfect. Thank you for sharing!

Thomas's voice.... so soothing :)

Made this last Christmas, it was my first homemade cheesecake, thanks to this recipe and Thomas’s step by step instructions it came out beautifully. My family’s requesting again this year, think I’ll make it a holiday tradition. You’re the best in your instructions, thank you!

I love your instructions! I've never been able to make cheese cake, but I'll try your recepe. I also love you using your rubber spatula. I always see cooks using different utensils and leaving heaps of food left on it and it really irks me, so much waste! You do it exactly like me, clean off every piece of whatever is left on the utensil. Thank you, I really enjoy your video!

OMG Thank you for explaining why eggs go in slowly! I see so many recipes say do that but have never found out WHY you do it :D

I made this late last night. I followed the recipe to the tee except I added about a cup of Pecans that I had from Whole Foods. I lightly toasted the pecans and ground them up before adding the Honey Graham Crackers. The foil around the split ring turned black but the cake was just fine. The taste was fantastic. I did butter the pan bottom and sides (as shown in Martha Stewart's video. I did not have to run a knife around the side... it automatically did it in the fridge. I baked the cake for 1 hour, 45 minutes and it had a slight golden brown color on top. I cut a small slice for myself (7 hours after after oven) and it was more than enough being very rich in taste. All my friend are coming over for a slice.

I am so glad to see you back!!!!!

I served this cheese cake at a dinner party in France. There was nothing but silence and moans of delight. Excellent recipe.

Thomas, I wish I knew how to add a picture of my cheese cake; it was not only picture perfect to look at but it taste better than any store bought/restaurant cheese cake I have ever had. Thank you so much; you do a great job giving step by step directions. My husband also thanks you.🙏🏽💛

I think ginger snaps would add such a nice flavor for the crust

This was so educational and Thomas’s voice is so soothing.

I made this twice and I am SO grateful. It's perfect! Thank you! ❤️

I’ve always wondered how to insert the bottom of that pan, now I know. thank you so very much!

This is just as helpful as posted 2 years ago! Thank you, Sir. love, love, love the tips as you went along.

He is one of my favorite cooking instructors of all time, he’s so thorough and calming at the same time. I can’t wait to try this!

I did it and it turned out perfectly. Also I really liked the idea of lemon in the recipe. Definitely a keeper. I think it’s the best recipe!

I tried this as Biskoff cookie crust and made a lime/blueberry cheesecake. I'm really excited to try it tomorrow after it has cooled down. Thanks for making this wonderful video!

i had an average day at my (music) studio and came home quite a bit frustrated. this calmes me down like nothing else) thanks thomas!

I watched your video, got the recipe and directions and made this for Christmas Day pudding. It was absolutely delicious and came out the baking tin so easily following your hints. Everybody loved it and I served it with creme fraiche and fresh strawberries. Thank you.

My daughter loves CHEESECAKE she literally loves it so much that she wants it every day of her life so yeah she loves -CHEESECAKE !!

Your teaching is clear and understanding. Thank you so much.

Thank you, that looks gorgeous!

Your cheesecake looks very lovely and scrumptious! Thank you so much for the recipe and useful tips 🙏❤

Made this a few days ago for our family Christmas lunch. It was a hit! Thank you 😊 wish you guys a happy and wonderful year of 2023 🎉.

‘You can have a smaller slice’ he says 🤣 I love his videos!

That looks absolutely delicious !! Will make it soon.

I made this last night and it was amazing. We didn't try it until this morning and it is the BEST cheesecake I've ever had. With every bite I kept saying holy cow, this is amazing. I made a half recipe and did a little juggling of ingredients but it came out creamy and light--not the really dense cheesecake we often see. The only thing missing is that the lemon isn't listed in the printed ingredients. Also, because I was using a much smaller springform pan, it only took about an hour to cook. I did make a couple of other adjustments. First, I can't tolerate wheat so I made a walnut crust, which was great. I also used Lakanto sugar and between using Lakanto and the walnut crust the cake is keto. Thanks for a fantastic recipe and instruction!

I will definitely make this recipe, I love cheesecake! Thank you for your wonderful instructions Thomas Joseph 👏🏼❤

Thank you for sharing your amazing recipe with us. I tried it and can honestly say that it is better than any cheesecake I've ever had😋. Thank you...Thank you🙏🏾🙏🏾🙏🏾

I love how you demonstrated this recipe. Nice, easy & beautiful steps.❤️❤️❤️❤️❤️

It looks so easy to do it! I’m definitely gonna try it 💪🏻

That tip @3:50❤️ Amazing. I always served the cheesecake in the pan itself because I was unable to take it out. I am sure with an inverted pan I can demould the cake.

I was very intimidated by the cheesecake. I made it once before and was disappointed. I always tried following reliable bakers and still no success. I’ve made this recipe twice by now with precision and I can’t believe how amazing it turned out🤩 it’s creamy, rich and delicious. I made one in a 9inch pan like he did and it got a bit golden on the top but not much. I wanted it completely white so i tried it a second time. 8inc springform pan, half the recipe, 1h in the oven at 325F and 35min inside the oven after i turned it off, BUT i also covered the top of the cake with aluminum foil to prevent the color. It worked out perfectly. I love this channel🤩

The cheesecake came out amazing! I've been making cheesecakes for years and I always thought you need to use either flour or corn starch. The next time I make it I will omit these..

I feel so happy everytime I see him in my notification list... after all this situation ends I´ll be a master chef!! hahahahaha

I made this last night and tried some this morning. In my opinion it is the Best cheese cake ever! I would say better or just as good as the cheese cake factory😳. It didn’t crack or fall 👏🏼👏🏼 I am super excited ! Thank you for your instructional video Thomas ! You are Amazing❤️❤️

I made this for Thanksgiving. Best cheesecake I've ever baked!

I made this last night, and wow. The only thing I changed is that I put lemon peel on the crust only and it was amaaaaaazing! I love that the crust is crumbly but not messy, and the overall cake is delicious

Great video! Thank you so much for all of the tips and tricks you shared!

Well done ! Brilliant tutorial 🎉 it answered questions I had about the equipment, the water bath , the paddle , and even the base of the springform pan ! Thank you ! Pat in RSA

Thank you for another wonderful recipe. I love watching you cook. Everything looks wonderful when you’re finished.

Love the tip to invert the base of the pan!! I’ve always had trouble getting the slices of cake out of the base! If I’ve learnt nothing else today…I’ve learnt something I will always be grateful for! Thank you for your clean, clear and well presented videos. God bless.

The most beautiful cheesecake I 've ever seen. And I loved all the explanation. It makes it very simple and easy to make.

Wow! That inverted base of springform pan is simple yet awesome technique. I am having a bit of a trouble removing my cheesecake from the base because of the lips so I'll definitely try this next time.

Thank you for sharing. I love it how you mentioned the measurement in your video.

This cheesecake looks incredible!🍰 Great tips! Thanks! 💗

After looking at many cheesecake videos. This is the one for me. I have wanted to make a cheesecake, long time, lemon sold me as well, this video was very thorough which I appreciate as it will be my first attempt. I ordered a 9in circulon springform which I also researched, I like circulon I think this brand will be great had good reviews.

Best cooking instructions ever on here and gave ingredients info clearly didn’t have to backtrack great recipe. Great chef👍⭐️⭐️⭐️⭐️⭐️

I made it. Was great. No crack or bubbles.perfect.

I don't think I'd be able to resist the temptation of cutting myself a larger slice though... it looks too good!

I liked the way you explained everything so clearly. You made it very easy to follow and I want to try this recipe as soon as I get a roasting pan

I found all your videos are very informative. And you radiate calmness. Thank you!

Thanks for the tips like the one about the table salt and how to put the cake pan correctly!!

Hello Thomas Joseph. I must say that you are very thorough when explaining this recipe. This is the first time watching you. I feel as though I can make this cheese cake. I hope that you will show more if your recipes. I would like to see your tiramisu. Thank you Mr Thomas.

Your teaching technique is superb, thank- you for sharing this beautiful cheesecake recipe, I will surely going to give it a go.

This cheese cake is fabulous. It takes a while to prepare but is absolutely worth it…. Thank you

Far and away the best cheese cake I have ever made. It is PERFECT!!!

"everybodys favorite!" im literally the only one in my house that likes cheesecake 😂

"You can ALWAYS have a smaller slice." Hahaha!!! 😂😂😂 As if!!!

Amazingly mouthwatering. Thanks!

I feel a lot of joy, love and confidence making cheese cake using your recipe. Everyone from home to work were suprised. Everybody including me, loved it. Making one every other week now. :D

Looks wonderful. My husband LOVES cheesecake. These recipe is pretty close to mine - I’m going to try this. What do you think about some ground almond in with the graham crackers? You know, I’ve had mediocre luck with the foil staying watertight. So I bought a silicon cake pan that is slightly larger than my springform pan. I place my cheesecake in that, then into the water. It’s so easy, and I can be confident that every time it will prevent water from entering my cheesecake. Hoorah! Someone who doesn’t say “tin foil”.

Thomas, you are such a great teacher!! Thank you for your great videos!!

I've been binge watching your videos, helped me a lot. Thanks!

Made this cheesecake recipe and turned out delicious, my family and friends loved it! Thanks for sharing.😊

I love the way you explain things. And especially that you use the rubber spatula to get the ingredients out of the bowl, so many pour and leave too much in the bowl, it has to effect the outcome.

Why have I been so afraid to make this? Thank you for making this look so easy, trying this for the holidays!

Oh ty ty, love you for tips and tricks!

This recipe is just devine so delicious and creamy with a great crispy base.

Oh my gosh! Thank you for this recipe! 🙏 I made mine this morning with this recipe & it turned out PERFECTLY. First time I've tried the water bath & let me tell you, what a difference! Probably the best cheesecake I've made EVER! 👌💯😁🍰

One suggestion. when you write your recipes by American measurements Please can also write down grams, liter and so on. Internationally this measurements every person use and understand

Thankyou for sharing. I love the way you make use of the spatula. It really is a great neccessity in every kitchen. No waisting of ingredients remaining in the measuring utensils etc. Great job.

Excellent tutorial!! You explain everything so nicely with great tips and without a lot of extraneous info. Thankis!

Thomas!! Glad to see you! Haven’t seen you in a while. I wanna make cheesecake for friends!

If being a chef doesn’t work out for him anymore he could be a hand model because his hands are gorgeous 😍

I'm literally applauding @ 14:19👏👏👏👏👏!! Wonderful. Good tip about the hairdryer!

Baked this today soo easy and very delish! First time no cracks !

6 tablespoons of butter is hard to measure unless the butter is already melted. I always have to look up what that is in grams. I use my kitchen scales to measure everything in a recipe because it really saves so much time. Nice video. Thank you💕

I feel I could eat it now

Great video. Many thanks! I'm making it this afternoon.

Just made your cheesecake recipe!!!! It turned out Beautiful and tastes heavenly…. Everyone loved it!!!!!!!!!!!!!!!

Looks like it would be tough to transfer the whole cake to a serving platter. I wonder if a piece of round cut parchment would be a good option on the bottom before pressing in the crumbs?

I like dense cheesecake.

Wow. That looks so good.